Recipe information
Yield
serves 4
Ingredients
2 pounds short ribs, cut in 2-inch pieces
Salt
1/4 cup minced onion
1/2 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
Preparation
Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until the bottom is lightly coated with fat. Remove the pot from the heat. Sprinkle the short ribs with salt, then brown them on all sides, removing pieces as they are done. Add the onion and sauté until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally. Or, you may finish cooking the short ribs in the covered pot in a 300-degree oven.
